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Adapted from Rick Bayless.
- Yield:makes 6 servings (about 20 tacos)
- Active time: 45 minutes
- Total time:45 minutes
- 1 1/2 tablespoons vegetable oil
- 1 medium white onion, chopped
- 4 medium tomatoes, pureed in a food processor
- 2 cloves garlic, minced
- 2 large poblano peppers
- 1 ear of corn, husked, corn kernals cut off and reserved
- 4 medium zucchini, cut into 1/2 inch pieces.
- 4 tablespoons chopped fresh cilantro
- 2/3 cup crema or crème fraiche, plus more for serving
- 1 cup crumbled queso fresco
- 2 dozen small corn tortillas
Roast poblanos under the broiler until skin is completely blackened and blistered, about 10 minutes. Wrap peppers in a dish towel and let stand for five minutes. Rub off blackened skin. Cut off stem and discard any seeds. Cut cleaned pepper into 1/2-inch pieces.
Heat oil in a large skillet over medium high heat. Add onions and sauté until golden brown, about 8 minutes. Add garlic and sauté for one minute. Stir in tomatoes and lower heat to medium. Let cook, covered, but stirring occasionally, for five minutes.
Add poblanos, corn, zucchini, and cilantro to skillet. Cook, stirring occasionally, for three minutes. Add crema or creme fraiche and stir to mix. Continue to sauteed until zucchini is cooked and tender, about ten minutes. Season with salt.
Serve zucchini filling alongside warm tortillas, crumbled queso fresco, and extra crema.